Filet Mignon with Arugula Salad

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<p>Filet Mignon with Arugula Salad</p>
Photo: Randy Mayor; Styling: Cindy Barr

Arugula, a peppery salad green, makes a tasty bed for tender, simply seasoned pan-seared steak.

4 servings


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Cooking spray
4 (4-ounce) beef tenderloin steaks, trimmed
1/2 teaspoon salt, divided
1/4 teaspoon black pepper, divided
2 teaspoons butter
1/2 cup prechopped red onion
1 (8-ounce) package presliced cremini mushrooms
2 tablespoons fresh lemon juice
1 (5-ounce) bag baby arugula


1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle beef with 1/4 teaspoon salt and 1/8 teaspoon pepper. Add beef to pan; cook 4 minutes on each side or until desired degree of doneness. Remove beef from pan; keep warm.

2. Melt butter in pan; coat pan with cooking spray. Add remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, red onion, and mushrooms to pan; sauté 4 minutes or until mushrooms release their liquid. Combine juice and arugula in a large bowl. Add mushroom mixture to arugula mixture; toss gently to combine. Arrange 1 1/2 cups salad mixture on each of 4 plates; top each serving with 1 steak.

Created date

December 2008

Nutritional Information

Calories 191
Caloriesfromfat 0.0 %
Fat 8.9 g
Satfat 3.8 g
Monofat 3.1 g
Polyfat 0.5 g
Protein 20.5 g
Carbohydrate 7 g
Fiber 1.8 g
Cholesterol 59 mg
Iron 3.3 mg
Sodium 349 mg
Calcium 72 mg